This savory melt features golden brioche bread loaded with three types of cheese—sharp cheddar, Monterey Jack, and provolone—richly layered with crispy bacon and a drizzle of cool ranch. Each sandwich is grilled until perfectly toasted, offering a gooey, stretchy center and a delightful crunchy bite. Customize with jalapeños or caramelized onions for an extra flavor kick, and enjoy the ultimate combination of creamy, smoky, and tangy. Ideal for a comforting lunch or easy dinner, this melt comes together quickly and satisfies every cheesy craving.
I still remember the first time I made these after a long road trip. The house filled with the aroma of bacon and melted cheese and everyone devoured them before I could sit down. Now it is a go-to for any cheese craving.
Ingredients
Thick-cut brioche bread or Texas toast: Gives the melt structure and a rich buttery base. Choose bread that is fresh and sturdy to avoid sogginess.
Sharp cheddar cheese, sliced: Adds tanginess and depth. Opt for extra sharp if you love a more intense cheese flavor.
Monterey Jack cheese, sliced: Brings creaminess and excellent melting quality. Look for blocks and slice yourself for the best pull.
Provolone cheese or Velveeta, sliced: Adds stretch and a mild bite. Provolone gives a classic deli melt taste.
Bacon: Gives smoky crispness. Use thick-cut for more bite and oven-bake for easy cleanup.
Butter, softened: Key for golden crunchy bread. Use real butter and let it soften so it spreads easily without tearing the bread.
Ranch dressing: Brings zest and coolness to balance the saltiness. Choose full-fat for richness. Homemade ranch adds a personal touch if you are up for it.
Optional sliced jalapeños: For a touch of heat. Pick fresh, glossy ones for the best flavor.
Caramelized onions: Lend sweetness and depth. Make extra and stash some for burgers later.
Instructions
Let Cheeses Rest:
Let all cheeses sit at room temperature for at least fifteen minutes before cooking. This helps them melt evenly and combine smoothly when grilled.
Cook The Bacon:
Arrange bacon strips on a parchment-lined baking sheet then bake in a preheated oven at four hundred degrees Fahrenheit two hundred degrees Celsius for about fifteen to twenty minutes until crisp. Drain on paper towels and set aside. Oven baking keeps the strips perfectly flat and shatteringly crisp.
Prepare The Bread:
Generously butter one side of each bread slice. The butter should be soft enough to spread without tearing the bread. This ensures a golden and flavorful crust when grilled.
Assemble The Sandwiches:
Place bread butter side down into a preheated skillet or griddle set over medium-low heat. Cover half the slices with layers of sharp cheddar Monterey Jack and Provolone cheeses. Lay two bacon strips on top of the cheese and drizzle ranch dressing over the bacon and cheese for tanginess. Cap with another slice of bread butter side up.
Cook Low And Slow:
Cook the assembled sandwiches for three to four minutes on the first side until the bread is deeply golden and crisp. Carefully flip using a wide spatula and grill another three to four minutes until the second side is just as golden and cheese is completely melted. Adjust the heat as needed to prevent burning.
Rest And Serve:
Take sandwiches off the skillet and let sit for a minute. This helps the cheese set slightly so everything does not spill out. Cut diagonally and serve while piping hot and the cheese is still stretchy and molten.
